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grandma thanksgiving leftover rolls

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Chicken

Grandma Thanksgiving Leftover Rolls

Grab that leftover turkey and roll it up with some sausage, cheese and vegetables to make a savory roll. To add an over-the-top touch, drizzle each roll with turkey gravy.

Ingredients:

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 1 large egg, room temperature
  • 1 tablespoon sugar
  • 4 to 4-1/2 cups all-purpose flour
  • filling:
  • 1/2 pound bulk pork sausage
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 2 cups shredded cooked turkey
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon dried rosemary, crushed
  • 1 cup whole-berry cranberry sauce
  • 2 cups shredded swiss cheese
  • 1 large egg, beaten

Directions:

  1. In a small bowl, dissolve yeast in the warm water. In a large bowl, combine egg, sugar, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. In a large skillet, cook sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender, 8-10 minutes, breaking sausage into crumbles; drain if needed. Stir in turkey and seasonings.
  4. Punch down dough. Turn onto a lightly floured surface. Roll into an 20x12-in. rectangle. Spread cranberry sauce to within 1 in. of edges; sprinkle with cheese and top with sausage mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
  5. Place 1 in. apart on a parchment-lined baking sheet, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 35 minutes.
  6. Preheat oven to 350°. Brush rolls with beaten egg. Bake until lightly browned, 25-30 minutes. Remove from pan to a wire rack; serve warm.

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